68 ILLINOIS STATE DAIRYMEN'S ASSOCIATION. 



cows is the blood circulation. To be of the productive type the 

 cow must not only have an abundant flow of blood, but the course 

 of circulation must be through the proper channels and in the 

 right direction. Herein lies the great difference between beef 

 and dairy bred animals. If you will study the workings of these 

 two classes of machines you will find that up to the point where 

 the food has been masticated the process of consumption and di- 

 gestion are practically the same. After the food has been di- 

 gested in the case of the beef animal the blood is pumped out from 

 the heart along the digestive apparatus, the digested nutrients 

 picked up or assimilated and carried by the blood upward and 

 deposited over the shoulder and chine or back, the ribs, the loins, 

 over the hips and rump and into the hind quarters. The flow of 

 blood is thus directed carrying all nutrients, because for hundreds 

 of years beef cattle have been bred by intelligent breeders for the 

 specific purpose of consuming a large amount of food, digesting, 

 assimilating and depositing it over these regions of the body be- 

 cause years ago the packer informed the breeder of beef cattle 

 that the ultimatum of all his efforts was the block and if he de- 

 sired to secure from to 8 cents a pound for his steers instead 

 of from 3 to 4 cents a pound then it was necessary to breed ani- 

 mals the offspring of which would utilize their food in develop- 

 ing the high priced cuts, namely, the porterhouse steaks and rib 

 roasts which the consuming public were willing to pay for. The 

 success with which the breeder of beef cattle has met is demon- 

 strated at our state fairs and fat stock shows by a careful observa- 

 tion of the cattle exhibited. 



On the other hand when the real dairy cow has digested her 

 food the blood is pumped out from the heart past the digestive 

 apparatus, picking up the digested nutrients and carrying them 

 not up on top of their backs, but around through the udder where 

 milk and butter fat are made. The first indication of the amount 

 of blood passing into the udder is often at the escutcheon, a por- 

 tion just above the rear of the udder where the hair grows no- 

 ward on each side of which the hair grows downward. It is be- 

 lieved that the hair covering the escutcheon is nourished by the 



